Creamiest Rice Pudding

Creamiest Rice Pudding

If your rice pudding turns out so dry you can slice it, then you need to try this recipe. Not that there is anything wrong with a more congealed version of rice pudding. In some circles, this is the only way you can call it old fashioned. But if you’re wanting a creamy rice pudding that stays smooth even after a long chill, this is the one for you.

What Is The Best Rice For Rice Pudding?

The best rice for a smooth, creamy rice pudding is Arborio or any short grain Italian style rice. These are high in starch that the pudding relies heavily on for thickening. The grains fall apart beautifully when cooked in the milk, which further enhances the creamy texture.

rice pudding above

How Do I Add Raisins To Rice Pudding?

For this recipe, use 1/2 – 3/4 cup of raisins. If you add too many, they might overpower the pudding. Add them during the second cooking after tempering in the egg yolk/sugar mix. This will plump them up and make them seem sweeter.

How Long Does Rice Pudding Last?

This rice pudding keeps in the refrigerator for up to 4 days.

This is the creamiest rice pudding I have ever made and the only one I ever make. If you gives this recipe a try, let me know in the comments how it turned out for you.

rice pudding spoon

Creamiest Rice Pudding

5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cups whole milk
  • ½ cup water
  • ½ cup Arborio or Italian style rice
  • ¼ teaspoon salt
  • 4-6 tablespoons sugar
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla

Instructions
 

  • In a medium sized heavy bottomed pot, combine milk, water, rice and salt. Bring to a boil on medium high heat, stirring frequently to avoid burning. When mixture comes to a boil, reduce heat and cook, covered, for 20-25 minutes or until rice feels mushy when squeezed between fingers.
  • In a separate bowl, whisk egg yolks together with sugar. Mixture will be thick. Spoon about half a cup of the hot rice mixture into the egg yolk/sugar mixture, bit by bit and beat well. Add back into the pot and continue cooking for another 1-2 minutes until pudding thickens slightly. Stir vigorously so the egg yolk mixture doesn't curdle. Remove from heat.
  • Add butter and vanilla and stir well. Serve warm or chilled with cinnamon sprinkled on top.
Keyword pudding, rice


10 thoughts on “Creamiest Rice Pudding”

  • I have to try this recipe. I haven’t had rice pudding since I was a kid. I will rate after I make it but what the heck you always have great recipes.
    David

  • hi! if i wanna add a bit of cinnamony flavor in the pudding itself could i add a stick of cinnamon while the pudding cookes? also if i swap the rice with jasmine rice would the texture be more chunky?

    • Yes you definitely can add a cinnamon stick to the pudding while it cooks. And using jasmine rice will work great, though the texture might actually be a little smoother. Enjoy! 🙂

  • 5 stars
    This is a great recipe though here is says to cook covered but in the YouTube video says uncovered. I do it uncovered and it turns out fantastic. I add some orange peel and cardamom to mine. Turns out great every single time. Thanks so much!

    • I am so happy the recipe turned out for you. You are right about the mix up with the instructions. It can work either way as long as it maintains the same level, whether covered or uncovered. I am just happy it worked out for you. Your additions of orange peel and cardamom sounds wonderful–I will have to try it! 🙂

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